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Wednesday, April 6, 2016

I threw this salad together last week and loved how the flavor so came together, definitely saving for future use! Makes great leftovers too.

Ingredients:

2 large sweet potatoes, peeled and cubed

1 head cauliflower, cut into florets

1 leek, diced

1 cup dry beluga (black) lentils

1 cup dry farro

3-4 tablespoons high heat oil (I used avocado oil)

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar (or to taste)

Salt to taste

Instructions:

Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. Spread out the cubed sweet potatoes on one and the cauliflower on the other. Drizzle with the avocado oil (or other high heat oil). Bake for 25-30 minutes. I've found sometimes the sweet potatoes need a little extra time, so check their tenderness with a fork when removing the cauliflower and leave them in for another 3-5 minutes if needed. Meanwhile, cover the lentils in water and simmer covered on medium low 20-25 minutes or until tender and cook farro according to package directions. Once veggies are done and lentils and farro are drained, combine them all in a large bowl and add the leeks, oil, vinegar, and salt. Stir well and enjoy!

Monday, February 1, 2016

Wow, it's been awhile! Life has been pretty busy ever since I started trying to simplify by getting rid of as many of our belongings as possible...so many things to sort, photograph, measure, list and send off to their new homes...it really eats up one's free time! Anyways, I got my Petzval 58 lens in the mail Friday and I couldn't be more thrilled with it! Had to share!! I had backed the project through Kickstarter and had been waiting about 7 months to receive my lens...so happy to finally have it in person!

First of all, as you can see in the photo above, the lens itself is just beautiful...solid brass! We visited our favorite botanical garden this weekend to try it out. It was easier to use than I expected and I just love the fact that I can control the level of bokeh in my photos. (If you're not familiar with what a petzval lens is or what it does, read about it here.) I didn't think I would want to use the strongest bokeh setting (level 7) very often if at all, but it turned out to be so dreamy, I love it. I'm excited to take this lens on my future adventures and try it in many different settings! On to the photos:

Monday, November 9, 2015

While we were in Canada, I got an amazing ginger pear cider in Calgary and wanted to duplicate it at home. A little experimentation in the kitchen happened, and this drink came out awesome! It's perfect for autumn too... (if only we had some cold weather here!) I had to share!!

Saturday, October 10, 2015

This soup was simply delicious and definitely something I will make again!

Ingredients

3 tablespoons olive oil (coconut oil or avocado oil will work too)

1 large onion, diced

4 carrots, peeled and chopped

1 tablespoon turmeric

1 tablespoon cumin

1 teaspoon sea salt or more to taste

1 can coconut cream

1 cup red lentils, rinsed

4 cups chick peas (I used canned)

2 large tomatoes, diced

4 or 5 cups vegetable stock, or according to your preference

2 cups roughly chopped lecanto kale

Instructions

In a large stock pot, sauté onion in oil. Add chopped carrots and spices and cook 5 minutes over medium low heat. Add vegetable stock all other remaining ingredients except the kale. Bring to a boil, then turn down the heat and simmer for 15 minutes. Stir in kale and continue simmering for another 5 minutes or until kale is barely tender. Remove from heat and serve.